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In this rather wild part of the Fens it is encouraging to come across somewhere like The Fen House where good taste is well ensconced, even it is only available at dinner on Friday and Saturdays, or other times by arrangement. Booking is essential.

Starters may include delicately cooked chicken livers with Madeira sauce and red grapes nestling in a brioche, grilled goat's cheese on vegetables provencale, before rolled saddle of lamb with onion sauce and Madeira gravy.

Puddings follow the same sort of drift with spiced apple tartlet and Calvados custard a good whacky dish on which to complete. The wine list, starting at just under £14, is some sixty long, a brave effort for a restaurant of limited space and opening. I would think The Fen House comes into its own for parties of like-minded people who want to take off into the wilds and have a thoroughly enjoyable and relaxed evening to themselves.

Standing out for its very unique appearance, The Royal Oak is a thatched English pub situated in the beautiful village of Barrington, Cambridge overlooking some of the largest green area in England. Dating back to the 13th century, the renovated restaurant has a character of its own, reflected in its interiors featuring an old wooden bar to one corner of the dining area, lots of old world copper nik-naks attached to walls and broomsticks hanging from the ceiling above the bar. The food is fresh and wholesome, changing seasonally.

Patrons are treated to starters of pan fried salmon, cod and tarragon fishcakes with sweet chilli jam, tartare sauce and fresh leaves; tiger prawns marinated in Thai spices and served on homemade foccacia bread and seared scallops with black pudding, pea puree and red wine dressing. Classic dishes of pan fried English lamb, with dauphinoise potatoes and roasted root vegetables; and pork medallions with potato rösti, sprouting broccoli and curly kale with autumn apple make up the mains. A number of vegetarian options are also available.

Wines and champagnes from different parts of the world complement the meal perfectly.

YO! Sushi Cambridge is a vital gastronomic experience rather than simply a place to eat sushi. This exciting and visually appealing Japanese delicacy, almost a cuisine in itself and going back to the 4th century BC, is fast rising in popularity for reasons of both taste and health, as well as its companionable setting. The restaurants offer a range of delectable nibbles that are attractively presented and revolve on a gently moving belt in front of customers, allowing them to sample a real wealth of varieties and eat just what they like best as often as they wish.

Contrary to many people's perception of sushi as raw fish, it comes in many forms drawing heavily on rice, fish, vegetables and seafood but the great variety arises chiefly from the different fillings and toppings, condiments, and the way these are combined. Often the same ingredients may be assembled in a traditional or a contemporary way, yet creating widely differing tastes.

Some of the most popular types are sashimi rolls, made from raw or seared slices of salmon and tuna and meant to be eaten within a couple of hours of being put together. Other options include cones of seaweed with rice and fillings and the little boat shaped parcels called gunkans. Miso soups, salads and nigiri sushi made of rice with toppings all add to its strong visual appeal.

Great beers like Asahi Super Dry and Sapporo support the food superbly, as well as hot and cold sake for those who want to sustain the Japanese experience. The menu also has non-alcoholic drinks and a limited list of wines and champagne. For dessert try the dorayaki, mochi or settle for fresh fruit.

The experience of having a meal at YO! Sushi is enriched by the unique array that appears as if by magic before the diner, with its unique colour coded pricing system. But the real pull is the fresh, healthy and tasty food that keeps people returning to their outlets across the UK.

This little family-run restaurant (the Sharpes, formerly of 22 Chesterton Road) has 24 seats and could rightly be described as intimate and friendly. The monthly menu, like almost everything else there, is straightforward. Blackened salmon with sweet chilli sauce, steamed smoked haddock with poached egg and watercress sauce, followed by mincemeat and mascarpone tart with nutmeg ice cream. Good, safe cooking by Michael Sharpe with occasional flourishes that enliven the day. An excellent range of interesting wine. No children under 12 years.

Reputed to be England's oldest Inn, The Old Ferry Boat sits, steeped in history, in the pretty hamlet of Holywell not far from St Ives, by the Great Ouse. Built before the last millennium, the thatched roof and white stonework depict a simplicity that runs through the interiors of the building and is even found in the traditional English fare served. Spacious and elegant, the dining area consists of many relics of the past, with wooden chairs and tables, carpeted floors and an ancient stone fireplace. The interiors are airy and bright and food can either be enjoyed here, or al fresco, seated on the beautiful lawns.

The menu consist of old English dishes of winter ploughman's platter: seasonal soup served with honey roast ham and Devon cheddar with mixed salad; and British beef and ruddles ale pie served with mashed potatoes, vegetables and gravy fly the flag for local fare. The chef's special has dishes of slow cooked New Zealand lamb shank with vegetables while a number of steak dishes, gourmet burgers and other seasonal dishes are also on the menu.

Fine wines, champagnes and other spirits from widely spread parts of the world form part of the extensive wine list.

Originally an 18th century coaching inn, The George Inn located three miles south of Cambridge in High Street, Babraham is a recently refurbished charming dining space with capacity for 200 guests. On entering you'll find three different dining areas - the main room with its brick walls, rugged wooden beams, elegant sofas and soft lighting offers a cosy, intimate atmosphere which is ideal for family gatherings and romantic dinners. Another part of the inn opens out onto the terrace, perfect for al-fresco dining in summer. Business meetings, conferences and private parties may be held in a third dining area which is secluded, quiet and elegantly furnished.

While there's much to say about the inn's unique ambience and pleasant décor, the food by no means takes a backseat. Award winning head chef Ian Kyle has created a varied menu of contemporary dishes using fresh local ingredients. Sample the beef carpaccio, roast rump of spring lamb, risotto of the week and salmon fishcakes with pea puree. Layered double chocolate pannacotta with stewed strawberries and apple tart with fresh vanilla custard and toffee cream make excellent options for dessert. Eat your heart out. It's a George Inn tradition!